🍫 German Chocolate Cake
Indulge in a slice of heaven with this rich, moist German Chocolate Cake, layered with a luscious coconut-pecan frosting that adds just the right amount of sweetness. Perfect for celebrations or just a cozy afternoon treat!
🥮 Cake Ingredients
- 2 cups (400g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil or melted unsalted butter
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) hot strong coffee or hot water
- 4 ounces (115g) German’s Sweet Chocolate or high-quality semi-sweet chocolate, melted and cooled slightly
🍬 Frosting Ingredients
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup (115g) unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- 1½ cups (120g) sweetened shredded coconut
- 1 cup (100g) chopped pecans
👩🍳 Directions
➡️ Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
➡️ In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
➡️ In another bowl, whisk the buttermilk, oil (or melted butter), eggs, and vanilla extract until smooth.
➡️ Melt the German chocolate using a double boiler or microwave in 20-second bursts, stirring frequently, then let it cool slightly.
➡️ Gradually add the wet ingredients to the dry ingredients, mixing on low speed or by hand just until combined. Scrape down the sides as needed.
➡️ Stir in the melted chocolate until the batter is uniform and smooth.
➡️ Carefully pour in the hot coffee (or water) and gently mix until just combined — the batter will be thin, which is just perfect for a moist cake.
➡️ Pour the batter evenly into the prepared pans and bake for 28–33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
➡️ Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto wire racks. Remove the parchment paper and cool completely before frosting.
➡️ While the cakes cool, prepare the coconut-pecan frosting. In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly for about 10–12 minutes until thickened. Do not let it boil.
➡️ Remove from heat and stir in vanilla, coconut, and chopped pecans. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for 1–2 hours until cool enough to spread.
➡️ Place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the second layer, then place the third layer on top and frost the entire cake or just the top based on your preference.
➡️ Refrigerate the cake for at least 30 minutes before slicing to help the frosting set. Serve at room temperature for the best texture. Enjoy this delightful treat!